Tomato Soup

10 medium or 4 very large ripe tomatoes (4 lbs) cored 1/4 cup olive oil 2 shallots, chopped 2 cloves garlic, chopped 1 28 oz can fire-roasted crushed tomatoes (I used 1/2 fire and 1/2 Basil garlic tomatoes) 1 T Kosher salt 1/8 Tsp sugar 1/4 to 1/2 cup heavy whipping cream 1/4 cup good quality vodka (Arugula Pesto topping if you want)

Yield: 8 servings
Community Recipe from


  • 4 pound(s) tomatoes


  1. Preheat the oven 400F. Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2T of the olive oil and roast them until they look wrinkly, about 30 minutes, set aside. While the tomatoes cool, heat remaining olive oil in small sauté pan. Add the shallots and 2 cloves of chopped garlic sauté over medium-low heat until they turn golden brown and caramelize, 15/20 minutes, set aside

  2. When tomatoes are cool enough to handle, peel off the skins. Put the peeled tomatoes in a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice) 1 T salt and 1/8 tsp sugar. Process until the soup is smooth. Stir in the cream and vodka. Refrigerate in a covered bowl for at least 6 hrs, or overnight.

  3. The soup can be made up to 4 days in advance. Serve warm or cold.
April 2013

This recipe is a personal recipe added by Donmaculsay and has not been tested or endorsed by MyRecipes.

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